Teriyaki Sesame Vegetables

This flavorful dish is the easiest way to get your children to enjoy vegetables. Make extra sauce and serve it over fish or chicken.

1. To make the sauce, combine 1 tsp garlic, soy sauce, vinegar, ginger, sesame oil, water, sugar and 1 1/2 tsp vegetable oil in a small saucepan. Bring it to a boil and cook for 3 minutes or until thickened and syrupy. Set aside.

2. To make the vegetables, heat 1 tsp vegetable oil in a large non-stick skillet. Add the carrot and sauté over medium-high heat for 2 minutes, until just barely tender. Add 1 tsp garlic, bell pepper and snow peas; sauté, stirring constantly, for 2 minutes.

3. Add the sauce to the pan and simmer for 1 minute, or until the vegetables are just tender-crisp. Place in a serving dish and sprinkle with sesame seeds and cilantro.

1 tsp crushed fresh garlic
4 tsp soy sauce
4 tsp rice vinegar
1/2 tsp minced fresh ginger
1 tsp sesame oil
4 tsp water
4 tsp brown sugar
1 1/2 tsp vegetable oil
2 Tbsp chopped cilantro or parsley

1 tsp vegetable oil
1 cup thinly sliced carrot
1 tsp crushed fresh garlic
1/2 large red or yellow bell pepper, thinly sliced
1/2 large green bell pepper, thinly sliced
1 1/2 cups snow peas
1 tsp toasted sesame seeds
2 Tbsp chopped cilantro or parsley

Nutritional Analysis per Serving

Calories 96
Protein 2g
Fat 4g
Saturated Fat 0.7 g
Carbohydrates 12 g
Cholesterol 0 mg
Sodium 271 mg
Fiber 2g

Prep Time: 15 minutes
Cook Time: 8 minutes

Make Ahead: The sauce keeps for over a week in the refrigerator and for up to 2 months frozen.

Serves 4